In a small bowl, place the water, sugar, and yeast, mix well. Set aside for 5-10 minutes for the yeast to develop. In a separate bowl, combine the bread flour, and salt.
In a stand mixer fitted with the dough hook, add the water, yeast, and sugar mixture and mix on low. Slowly add the flour until it forms a shaggy dough and pours in the oil. Turn the mixer to medium-high and let it knead the dough for about 10 minutes, until smooth and elastic.
Let the dough rise in a greased bowl, covered with oil-brushed cling wrap and a kitchen towel, for about 1 – 1/2 hours until doubled in size.
Turn the dough out onto a floured work surface and roll into a rectangle about 12″ x 14″. Top with the shredded cheese and the chopped jalapenos. Roll the dough up, like a jelly roll cake or cinnamon rolls. Cut the dough in the middle (giving you two roughly 7″ rolls), then insert a pair of kitchen shears in the center and cut through the top two layers (or so), exposing the cheese and jalapeños inside.
Place both rolls side by side and twist together, like a braid, and place in a greased and parchment-lined loaf pan. Cover with oil-brushed cling wrap and a kitchen towel and let rise again, another hour.
Preheat the oven to 375°F and bake (feel free to top with more cheese, ’cause duh, cheese is life) for 25-30 minutes until golden brown. Let cool 10 minutes before turning out onto a wire rack and cooling completely, at least 30 minutes. Slice and enjoy it!